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Archive for the ‘Chutneys And Pickles’ Category

Tempered Cucumber Raitha/Talimpu Perugu Pachhadi

Tempered Cucumber Raitha/Talimpu Perugu Pachhadi


Yoghurt/Curd/Dahi – 4 cups whisked

Cucumbers – 2 trim edges,wash and chop roughly and grind to a paste and keep

Onion – 1 finely chopped

Green chilli – 2 sliced

Fresh coriander – a hand ful chopped

Salt to taste

For Tempering/Talimpu

Oil – 1 tsp

Red dry chillies – 2 deseeded snd chopped into small pieces

Curry leaves – few chopped


Take a bowl and mix the whisked yoghurt,ground cucumber,choped onion,green chilli and fresh coriander.Add salt and mix well.

Now heat a pan and add oil,splutter mustard seeds and drop in the curry leaves and red chillies and turn of heat pour into the bowl of prepared cucumber raitha/perugu pachhadi and mix.

Serve with Biryani or fried rice as a side dish.This tastes delicious with chappatis.



Chukka Greens Chutney/Chukkakoora Pachhadi

Chukkakoora Pachhadi

 This chutney/Pachhadi is also of three main ingredients as Gongura Pachhadi,but I used garlic here instead of onion and green chillies…Its a simple and easy tangy chutney.


Chukka greens,Garlic and Green chillies

 Chukka greens/Chukkakoora – 2 small bunches wash and chop

Green chillies – 6-7

Garlic cloves – 1 large sliced

Oil – 2 tsps

Salt to taste


Prepare the leaves by trimming of the edges, washing and chopping.

Heat oil in a small pan and fry green chillies just 1 min,as they turn the colour remove and fry the greens as the chukka leaves gets wilted easily it doesn’t take much time so remove as these too gets pale and soft.

Take the mortar and pestle and crush the raw garlic and green chillies with salt first and then add the leaves.These greens can be added and even mashed with a spoon and mixed.

Remove into a serving bowl.

Gongura Pachhadi


Gongura Pachhadi

 This is a simple and easy chutney with just three main ingredients and using oil for frying and salt to taste.The interesting thing about this is preparing this chutney with the Mortar and Pestle and just Pounding till all gets well crushed….this method adds more taste and it looks appetizing…This Gongura is my all time favourite sour greens.

Gongura,Onion and Green chillies


Gongura (Red sorrel) Leaves – 1 cup

Onion – 1 roughly chopped

Spicy Green chillies – 3-4 chopped

Oil – 2 tsps

Salt – to taste


Heat a small pan and add a tsp of oil and fry onion and green chilli till onion turns light brown on edges.

Fried ingredients

Remove and add another tsp of oil and wilt the gongura leaves and as they turn the colour remove and cool.

Now put all the ingredients and salt  into the mortar and pound with the pestle till you get the desired chutney.

Mortar and Pestle

Remove into a bowl and serve as an accompaniment to your lunch dishes.

Vankaya Bajji(Brinjal/Eggplant/Aubergine)Bajji


Vankaya Bajji

 This kind of dish which is prepared by using common vegetables such as onion,green chili and tomato with either brinjals,ridge gourd(beerakay), or amaranths or spinach and boil with turmeric and salt and mashed is called Bajji.Nothing but boiled chutney.


Brinjals/Vankayalu – 4 med

Onion – 1 large chopped

Green chilli – 4 chopped

Tomato – 2 med chopped

Tamarind – few pieces

Salt – as per taste

Oil – 1 tsp

Curry leaves – few

Garlic cloves – 3 crushed

Mustard – 1/4 tsp


Wash  the brinjals and remove stem chop and place in salt water.

Place a vessel on heat and add oil,splutter mustard and add the garlic and curry leaves,just stir a couple of mins and add the drained brinjal pieces,onion,green chlli,tomato and stir.

Sprinkle salt and turmeric and stir well to combine add 1/2 cup of water and cover cook till soft and water evaporates.

Turn off heat and let cool a little and mash well and transfer into a serving bowl.

Goes well with rice,Khichidi or chappatis.

Vankaya Bajji

Drumsticks Pickle Andhra Style

Drumstick pickle

Drumsticks Pickle

This is a summer vegetable pickle,a good way of preserving the vegetable in a tasty and spicy way is Pickling.That too in Andhra Style.Only care to be taken while preparing Pickles is that not a single drop of water should come in contact with the dish while on the process or after the process and even when storing and using.The taste increases as the pickle matures day by day.



Drumsticks – Med 10-11 .

Red chilli powder – 1 cup heaped

Salt – ¾ cup

Tamarind paste – 1 and ½ cup

Methi/Fenugreek seeds – 2 tbsps heaped

Mustard seeds – 5 tbsps

Cumin/Jeera – 1 tsp

Turmeric powder – ¼ tsp

Oil – 3 cups

For Tempering/Talimpu

Dry red chillies – 3-4 broken

Curry leaves – 1 sprig

Mustard – ½ tsp

Asefotida/Hing – 1/6 tsp Optional

Chana dal/split garbanzo – 1 tsp


1.Wash and pat dry well and trim the edges of the drinsticks.Do not peel.Now chop into 1” pieces and keep.


Trimmed,and chopped drumsticks

2.Wash tamarind and add little water and boil till water evaporates and cool,then grind into smooth paste as shown.

Boiled Tamarind Paste

3.Take the methi,mustard and cumin and grind into smooth powder and keep

Methi-Mustard-Cumin Powder

4.Place a kadai on stove and heat the oil,deep fry the drumstick pieces till they change colour as shown and remove and place in a bowl.

Deep fried Drumstick pieces

5.In the same oil prepare tempering by spluttering mustard and add chana dal,red chillies,curry leaves and hing lastly add the turmeric powder and turn off heat remove from the stove and keep aside to cool.



In a glass mixing bowl add red chilli powder,methi-mustard-cumin powder,salt and combine.

Mix the Red chilli powder,Salt and Methi-Mustard-Cumin Powders

Now add the tamarind paste,fried drumsticks and the tempered and cooled oil and mix gently taking care not to break the pieces till wel combined.

All ingredients of Pickle being Mixed

Cover the bowl tightly with a cotton cloth and keep inside a shelf carefully.

Take out the bowl after 24 hours and gently mix again then cover and keep for another 24 hours.

You can now transfer the pickle into a porcelain or glass jar with a tightlid on,on the third day.

No need to add any preservatives,just maintain a layer of oil on top always

Twosome Tomato Garlic Chutney

Twosome Tomato Garlic Chutney

Why I named this as twosome is because of the usage of two two similar ingredients combined with garlic.This is the best chutney that goes with Idlis (South Indian Breakfast)..Rice and Lentils steamed cakes and a drizzle of ghee makes your Day..

Things you need for this Chutney are

Tomatoes – 5 med chopped

Tamarind – small marble size

Chana dal(Split garbanzo peas) – 2 tbsps

Urad dal (black gram split) – 2 tbsps

Green chillies – 3-4

Red dry chillies – 3-4 deseeded

Oil – 2 tsps

Salt to taste

Garlic – 1 clove sliced


Heat oil in a pan and fry the chana and urad dal for 2-3 mins till slightly brown and good aroma could be smelled.And add the chopped green and red chillies to the pan and fry 1 min.

Dals and Chillies Frying in the Pan

Now add the chopped tomatoes and drop the washed tamarind and stir.

Cover cook till tomatoes are soft and done.

Tomatoes and Tamarind Added and cover Cooked

Turn off the Heat and let cool,now move to a mixer jar and add the sliced garlic and salt and grind to a smooth chutney.

Twosome Tomato Garlic Chutney

Transfer into a serving bowl and drizzle Hot ghee for extra taste…Here I have’nt used.

Tomato Garlic Chutney with Idlis

Serve with Hot Steamed Idlis for Morning Breakfast.

See also the Category of South- Indian Breakfasts  for Idli or Dosa Recipes.

Green Chutney (Mint Chutney 3)


Mint Chutney….Also Called Green Chutney


Fresh mint leaves – 1 bunch
Cilantro ( fresh Coriander) – a handful
Green chili – 1 deseeded and chopped
Garlic – 1 pod sliced
Cumin ( Jeera) – 1/2 tsp
Salt – as per taste
Lemon juice – !/2 tsp
Yoghurt – 2 tbsps


1.Separate mint leaves from stalks and wash and drain and the cilantro too.
2.Take a mixer jar and add all the above ingredients one by one and grind to a smooth paste.Thats it green chutney is ready to go.
3.Transfer into a serving bowl and use as you wish.

I normally use this to make sandwiches and as a dip for snacks or with chicken or meat appetizers.Or even for few Chaats this chutney is used.

By kezia mary

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